Double Layer Cherry Cake Pie

Double Layer Cherry Pie Cake

This Fourth of July Cherry Pie Cake is picture-perfect-pain-in-the-butt-ahhhhaaamazzing. Deliciously tart, yet sweet at the same time. It not only looks stunning, but it honestly tastes incredible. The tartness of the cherries combined with the sweet vanilla frosting and soft white cake with the occasional pop of blueberry makes for an awesome happy little party in your mouth.

Yes, it was a pain in the a$$. I never lie to you, BUT … do not get discouraged. I have some shortcuts that will make this whole process go a hell of a lot quicker.

What you need:
(2) 7″ Cherry pies ~ store bought or handmade (recipe here)
(2) 9″ cake pans
(2) boxes of white cake mix
(2) containers of fresh blueberries
Frosting (recipe below)

First thing first – you need to bake your cherry pies. Now you can either make them from scratch (recipe here) or buy frozen cherry pies (and let completely defrost) or buy freshly made store bought pies (at room temperature).

Now make your first batch of white cake mix. Do not combine two mixes because the cake batter should not sit out while you take your sweet time.

Spray and flour your first 9″ cake pan and pour about 3/4″ of cake batter into the bottom of your pan.

How to make a Double Layer Cherry Pie Cake

Place your first pie in the middle of the cake mix. Make sure you take the pie out of the tin.

How to make a Double Layer Cherry Pie Cake

Pour the rest of the cake batter over the pie. You are going to use ALMOST all of your cake batter. It should about a 1/4″ – 1/2″ away from the top of the pan. You do not want the cake to cook up and over the cake pan.

How to make a Double Layer Cherry Pie Cake

Bake at 350 degrees for 1 hour. It takes a while because the center of the cake takes literally forever to bake. Check your cake from 45 minutes on to make sure it’s still baking and not getting too brown. It should be done between 50 minutes and 60 minutes. Make sure you use the middle rack so the top does not get too brown.

How to make a Double Layer Cherry Pie Cake

Let completely cool before removing it from the pan. If you have not already baked your second pie-cake you should do so now. There’s a pie in there! Cool, huh?

Once your cakes are totally cool you can frost your first layer. These cakes are super heavy so lay your cake on the platter you plan to serve with. Frost the cake with a thin crumb layer. You will frost again once the second cake is on. Make sure you have an extra thick layer on top of the cake as this will show in between your cakes when you slice.

How to make a Double Layer Cherry Pie Cake

Add your second layer … carefully. These babies are heavy.

How to make a Double Layer Cherry Pie Cake

Now frost this layer too.

How to make a Double Layer Cherry Pie Cake

Now frost everything together and start adding your clean blueberries all along the edge.

How to make a Double Layer Cherry Pie Cake

Continue spiraling the blueberries towards the middle until the cake is Beautiful.

Double Layer Cherry Pie Cake

Double Layer Cherry Pie Cake

Now cut and serve! Each slice serves 2 people.

Double Layer Cherry Pie Cake slice

Vanilla Buttercream Frosting
9 cups confectioners’ sugar
3 cups butter
3 teaspoon vanilla extract
5 or 6 tablespoons whipping cream

You can find the original version of this post on Lilyshop.com. Check out their site for more great recipes and crafts!

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How to make a Double Layer Cherry Pie Cake

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Jesse Jane, Founder of Lilyshop.comAbout the Author: Jessie Jane is a DIY Expert and Founder of Lilyshop.com. She lives in Los Angeles, California. She loves to cook, craft, and organize drawers … with a tad bit of sarcasm. Watch her on Home & Family on the Hallmark Channel weekdays 10am/9c!

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